*4+ MINUTES 



109. If the weather be hot, the churn ought to be 



>UTiR. chilled with cold water before the cream be put 



into it, and ihould be placed in a cool fituation : 

 if cold, fcald the churn with boiling water, and 

 endeavour to churn in a warm room. If in 

 cither cafe thefe be not fufficient, add hot or 

 cold water to the cream during the time of 

 churning. 



If the cream be inclined to get frothy in the 

 churn, open its mouth for a few minutes, to let 

 in the air, and give the froth time to diffipate ; 

 and the butter will generally come fooner than 

 it would have done had the agitation been con- 

 tinued : for, while the cream is in a (late of 

 frothinefs, the butter will not feparate. Rever- 

 ling the motion has fometimes a good effeift *. 



* It is this ftate of frotbinefs, (fermentation it cannot 

 be called) which fometimes gives inexperienced dairy- 

 ivoinen much fatigue of body, and anxiety of mind. In 

 the d:iys of witchcraft thecaufe ivas readily afcribcd; and 

 the witch was often fuccefsfully burnt-out, with a red- 

 hot poker. The devil, to this day, is now and then fub- 

 jefted to a fimilar treatment ; and with equal fucccfs : for 

 while the poker is heating the froth fublides ; and, in cold 

 weather, the warmth communicated to the cream renders 

 this ftroke of heroinifm doubly efficacious. There may 

 be other caufes (than the frothinefs of tho cream) of that 

 obftinate delay which not unfrequently happens in this im- 

 portant operation ; which well defcrves a philofophical in,- 

 Yeftigation. 



If 



